STUFFED PORK TENDERLOIN WITH CHIMICHURRI
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- To make chimichurri: Process all ingredients together in blender, occasionally stopping to scrape down sides, until smooth. Transfer chimichurri to a serving bowl, set aside (makes about 1/2 cup chimichurri). To make pork: Butterfly pork, cutting tenderloin lengthwise, stopping about a quarter inch from the bottom. Open pork, make a lengthwise cut on each meaty side, and open again so pork is about 5 inches wide. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add shallot and garlic and cook until shallot softens, about 1 minute. A handful at a time, stir in spinach, letting each batch wilt. Cook, stirring occasionally, until spinach is tender, about 3 minutes. Drain in sieve and let cool until easy to handle. Press hard on spinach mixture with spoon to remove excess liquid. Transfer to bowl and stir in bell pepper, cheese, breadcrumbs, 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Spread filling on pork. Roll up lengthwise and tie crosswise with kitchen twine (or unwaxed plain dental floss) in three or four places. Brush with remaining teaspoon oil and season with remaining salt and pepper. Prepare outdoor grill for indirect and direct cooking over medium-high heat (about 400 degrees F.). Grill tenderloin over direct heat, with the lid closed, turning occasionally, until browned, 5 to 7 minutes. Move to indirect heat and continue grilling, with the lid closed, until the internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 17 to 22 minutes more. Remove from heat and let rest for 3 minutes. Remove twine. Cut tenderloin crosswise into 1/2-inch slices. Serve with chimichurri on side. Leftover chimichurri can be covered and refrigerated for up to 2 days.
CHIMICHURRI STUFFED PORK LOIN
Fresh herbs, garlic, and lime zest flavor this pork loin, so less salt is needed. Serve with grilled corn and grilled pineapple slices (directions included).
Provided by threeovens
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- With kitchen shears, snip 2 tablespoons parsley and 2 tablespoons cilantro, and combine with 1/2 teaspoon lime zest, 1 tablespoon oil, and 1 clove of garlic; set aside.
- Butterfly pork loin and brush with oil.
- Spread remaining garlic on cut side of pork loin, season with pepper, and add remaining parsley, cilantro and lime zest.
- Roll loin back to original shape and tie at 2 inch intervals with kitchen string.
- Spread reserved herb mixture over outside of pork and season with black pepper.
- Grill pork over medium, indirect heat, covered, until internal thermometer registers 150 degrees F, about 1 to 1 1/2 hours.
- Meanwhile, brush corn with melted butter and season with salt and pepper.
- Grill corn during last 20 minutes of grilling the pork, turning occasionally.
- Grill pineapples during last 5 to 10 minutes of pork grilling time.
- When pork is done, remove pork and cover with foil; let rest 10 minutes (meat temperature should rise to 160 degrees F).
- Remove string, slice and serve.
Nutrition Facts : Calories 680.2, Fat 35.6, SaturatedFat 11.8, Cholesterol 129.2, Sodium 143.5, Carbohydrate 52.5, Fiber 6.3, Sugar 21.2, Protein 42.8
CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE
Provided by Amanda Hesser
Categories dinner, main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
- Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
- Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 36 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams
STUFFED PORK LOIN
Make and share this Stuffed Pork Loin recipe from Food.com.
Provided by Joe Perez
Categories Meat
Time 4h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- For the Stuffing:.
- In a medium sized bowl take the cream cheese, the shrimp, the jalapeno peppers, the green onions, and approximately ¼ cup of BBQ Rub and mix together. Set aside.
- Take a sharp knife and hollow out a hole thru the center of the pork loin approx 1-½ inches to 2 inches in diameter. Save the portion of the loin that you cut out. Take the stuffing mix and fill the hollow hole you created in the pork loin. Take a part of the loin (approximately 1 inches thick) that you cut out of the center of the loin and replace it on the two ends of the stuffed loin. Use tooth pics to hold the pieces of loin in place. Now simply use the Simple 1-2-3 method of applying Worcestershire sauce and then the remaining ½ cup of a BBQ Rub over the entire pork loin and place on your smoker or oven. Cook at approximately 200 to 225 degrees for 2 ½ to 3 hours till you get an internal temperature of 160 degrees. After about an hour on the smoker I usually form a boat with some aluminum foil and place the loin inside the boat. You can use an aluminum pan if you wish. The reason for the foil or the aluminum pan is as the center of the loin heats up the stuffing will begin to ooze out of the ends of the loin and this makes clean up a lot easier.
- Let the loin rest for about ½ hour then slice. It is a bit gooey but it is sooooo good.
- By the way you can make just the stuffing mix and use it as a dip. It is great by itself.
Nutrition Facts : Calories 175.5, Fat 10.9, SaturatedFat 6.5, Cholesterol 141.7, Sodium 403.1, Carbohydrate 4.4, Fiber 0.5, Sugar 1.2, Protein 14.6
More about "chimichurri stuffed pork loin recipes"
CHIMICHURRI-STUFFED PORK LOIN - BETTER HOMES & GARDENS
From bhg.com
Servings 4Calories 385 per servingTotal Time 40 mins
- Snip 2 tablespoons each of the parsley and cilantro. In small bowl combine snipped herbs with 1/2 teaspoon of the lime peel, 1 tablespoon of the oil and 1 clove of the garlic; set aside.
- Trim fat from meat. Butterfly pork loin, see below. Brush with 2 tablespoons olive oil. Spread remaining minced garlic on surface. Sprinkle with 1/4 teaspoon black pepper and remaining parsley, cilantro, and lime peel. Roll roast to original shape. Tie at 2-inch intervals with 100 percent cotton kitchen string. Spread snipped herb mixture over outside of roast. Sprinkle with black pepper.
- For charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill 1 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast registers 150 degrees F. Add more coals as needed to maintain medium heat above drip pan. For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
- Remove roast from grill. Cover with foil; let stand 10 minutes (After standing, meat should be 160 degrees F.) Remove string. Slice and serve with Grilled Sweet Corn and Grilled Pineapple. Makes 4 to 6 servings plus leftover meat
ARGENTINIAN-STYLE STUFFED PORK LOIN WITH CHIMICHURRI
From hallmarkchannel.com
Estimated Reading Time 4 mins
HOLIDAY-WORTHY STUFFED PORK LOIN WITH CHIMICHURRI
From wgbh.org
STUFFED PORK TENDERLOIN WITH CHIMICHURRI RECIPE | YUMMLY
From yummly.com
CHRISTOPHER KIMBALL’S MILK STREET | RECIPES, TV AND …
From 177milkstreet.com
STUFFED PORK LOIN | RED MEAT LOVER
From redmeatlover.com
STUFFED PORK LOIN WITH CHIMICHURRI - DOUG BAKES
From dougbakes.com
Cuisine ArgentinianCategory Main CourseServings 12
- In a food processor, combine the parsley, oregano, garlic, cumin, coriander, pepper flakes, 1 teaspoon salt and ½ teaspoon black pepper.
- Heat the oven to 350°F with a rack in the lower-middle position. Line a rimmed baking sheet with extra-wide foil and a fit with a wire rack. To prepare the roast, in a small bowl, stir together the cumin, coriander, brown sugar, 3½ teaspoons salt and 1½ teaspoons pepper. Set aside
- On both sides with the spice mixture. Place the meat fat side down and with a short side nearest you.
PORK TENDERLOIN WITH CHIMICHURRI RECIPE - FOOD NETWORK
From foodnetwork.com
Author Tyler FlorenceSteps 4Difficulty Easy
ARGENTINIAN-STYLE STUFFED PORK LOIN WITH CHIMICHURRI
From pinterest.com
GRILLED PORK TENDERLOIN WITH CHIMICHURRI | THE MODERN PROPER
From themodernproper.com
PORK TENDERLOIN CHURRASCO WITH CHIMICHURRI RECIPE - SMITHFIELD …
From smithfieldculinary.com
CHIMICHURRI PORK TENDERLOIN RECIPE | HELLOFRESH
From hellofresh.com
ARGENTINIAN-STYLE STUFFED PORK LOIN WITH CHIMICHURRI
From 177milkstreet.com
ARGENTINIAN-STYLE STUFFED PORK LOIN WITH CHIMICHURRI - HOME
From hallmarkchannel.com
STUFFED PORK TENDERLOIN WITH CHIMICHURRI | BLUE RHINO
From bluerhino.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pork #south-american #meat #pork-loins #4-hours-or-less
You'll also love